Sunday, December 9, 2012

Royal Icing Poinsettia

Poinsettias are very easy to pipe, but they take a long time to dry; make sure to plan ahead if you're going to use them to decorate a cake for Christmas! You'll need stiff consistency royal icing in green, yellow, red or white, leaf tip #70, round tips #2 and #3, and a dusting pouch filled with a 50/50 mix of powdered sugar and cornstarch. You'll also need a small flower forming cup and a square of candy foil for each poinsettia.

Line the cup with the foil and tuck it around underneath.

Attach the #70 tip to the white or red icing. Hold the tip in the center and squeeze out a petal.Touch your fingertips to the dusting pouch and taper the tip of the petal.

Repeat several times to make the flower. I like to start by piping three equilateral petals. Try not to pipe an excessive amount of icing in the center or it will take a week to dry, depending on your climate.

Six petals or so is a good number.

Pipe a cluster of green dots in the center with the #3 tip.

Allow the green dots to dry for a few minutes, then top each one with a dot of yellow piped from the #2 tip. You can gently remove the flower on the foil from the cup so you can use the cup to pipe more flowers. Set the foil with the flower on it aside in a warm, dry location. Don't peel away the foil until the icing is completely dry.

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The Iced Queen

I'm the Parish Administrator of St. Peter's Episcopal Church in Redwood City, California. Occasionally, in between producing bulletins and putting out fires, I'll try to post any little hints, tips, and tricks of the trade I can think of that might be helpful to other people in similar occupations.